I can’t imagine growing up and living anywhere but in the South. Any traveling outside of the South that I have done has certainly been enjoyable, but I couldn’t wait to get back home.
Every day I get lots and lots of e-mails, some I never even open. Last week I received one from a friend that she passed on to me entitled, “Things I learned growing up in the South”. It made me chuckle and I hope it will make you smile, too.
*A possum is a flat animal that sleeps in the middle of the road.
*There are 5,000 types of snakes and 4, 998 of them live in the South.
*There are 10,000 types of spiders. All 10,000 of them live in the South, plus a couple no one’s ever seen before.
*If it grows, it’ll stick ya. If it crawls, it’ll bite ya.
*It is not a shopping cart, it is a buggy!
*Fixinto is one word. It means I’m going to do that.
*There is no such thing as lunch. There is only dinner and there’s supper.
*Iced tea is appropriate for all meals and you start drinking it when you are two. We do like a little tea with our sugar. It is referred to as the Wine of the South.
*Backwards and forwards means I know everything about you.
*Ya’ll is both singular and plural.
*All the festivals across the state are named after a fruit, vegetable, grain, insect, or an animal.
*You only have 5 spices: salt, pepper, mustard, Tabasco, and ketchup.
*The local papers cover national and international news on one page, but require 6 pages for local high school sports, the motor sports, and gossip.
*Everyone you meet is a Honey, Sugar, Miss (first name), or Mr. (first name).
Hope you enjoy this week’s recipes. Thanks for reading.
LAYERED TACO SALAD
(This is a meatless dish.)
1 (10 oz.) bag corn chips
1 head iceberg lettuce, torn into 1-inch pieces
1 head romaine lettuce, torn into 1-inch pieces
1 (15 oz.) can chili beans, rinsed and drained
1 (15 oz.) can black beans, rinsed and drained
1 (15 oz.) can whole kernel corn, drained
1 (8 oz.) pkg. shredded Monterey Jack cheese with peppers
1 tomato, chopped
¼ cup thinly sliced green onion
Sweet and Tangy Dressing
In a large serving bowl, layer corn chips, lettuces, beans, corn, cheese, tomato, and green onion. Serve with Sweet and Tangy Dressing.
Sweet and Tangy Dressing:
1 cup vegetable oil
½ cup sugar
3 Tbsp. ketchup
2 Tbsp. apple cider vinegar
¼ tsp. onion powder
¼ tsp. salt
¼ tsp. ground black pepper
In a small bowl, whisk together oil and remaining ingredients. Store, covered, in refrigerator for up to 5 days.
1 (15 oz.) can white Shoe Peg corn, drained
1 (15 oz.) can French-style green beans, drained
1 (15 oz.) can green peas, drained
1 (2 oz.) jar diced pimiento, drained
1 cup chopped celery
1 onion, chopped
1 red or yellow bell pepper, chopped
2/3 cup sugar
1/3 cup white wine vinegar
1/3 cup olive oil
Combine the corn, beans, peas, pimiento, celery, onion, and bell pepper in a bowl and mix well. Bring the sugar, vinegar, and olive oil to a boil in a saucepan and boil until sugar dissolves, stirring frequently. Remove from heat and let stand until cool. Pour the vinegar mixture over the corn bean mixture and toss to coat. Chill, covered, until serving time.
LAYERED CLUB SALAD
1 (8 ½ oz.) pkg. cornbread mix, prepared according to directions
1 (16 oz.) bottle peppercorn ranch salad dressing
¼ cup milk
¼ cup grated Parmesan cheese
4 cups shredded lettuce
2 cups chopped turkey
1 large green bell pepper, chopped
2 tomatoes, chopped
1 Vidalia onion, sliced
2 cups grated Swiss cheese
1 (3 oz.) pkg. real bacon bits
2 green onion, sliced
Crumble cornbread. Thin bottled dressing with milk, and add Parmesan cheese; set aside. Layer half of each, cornbread, lettuce, turkey, bell pepper, tomatoes, onion, Swiss cheese, and bacon bits. Repeat layers and drizzle with half of the dressing. Cover and chill. Just before serving, sprinkle with green onions and remaining salad dressing mixture.